Ingredients
- 1 Pie Crust Store bought or home made
- 1 Tblsp. Olive Oil
- 1-1/2 Cups Chopped Onion Divided
- 12 Ounces Artichoke Hearts Thawed, dried, and sliced
- 2 Cups Sliced Mushrooms
- 4 Cloves Garlic Finely chopped
- 1 Cup Roasted Red Peppers 6 ounce jar, drained and sliced
- 2 Cups Cooked Turkey (or Chicken) Torn or cut in bite size pieces
- 3 Tblsp. Butter
- 1/4 Cup Wondra flour
- 2 Cups Turkey or Chicken Stock
- 1/2 Cup Fat Free half & Half
- 1-1/2 Cups Grated Toscano Cheese
- 2 Tsp. Poultry Seasoning Choose your favorite
- 1/2 Tsp. Smoked Paprika
Servings:
Instructions
Sauce
- Heat a medium saucepan over over medium heat. Add the butter. When the butter is melted, add 1/2 cup of the onion and the garlic. Cook stirring frequently until the onion is soft and the garlic is fragrant. Don’t let the garlic burn!
- Add the flour and stir to completely combine. allow the mixture to cook stirring frequently until it is pale golden.
- Slowly add the stock stirring constantly to keep the sauce smooth. Bring to a boil and cook until the sauce begins to thicken. Add the half & half and continue to cook stirring constantly for another 4 – 5 minutes.
- Remove from heat and stir in the grated cheese. Set aside while you prepare the filling.
Filling
- Heat a large fry pan over medium high heat. Add the tablespoon of olive oil and swirl to cover the bottom of the pan. Add the remaining onion and cook for 5 minutes or so until the onion begins to brown.
- Add the artichokes and mushrooms. Continue to cook for 7 -10 minutes. Everything should be soft and golden.
- Stir in the sliced red peppers and cook for 3 minutes. Add the turkey (or chicken) and cook another 3 – 4 minutes. Add the poultry seasoning of your choice and the smoked paprika stir to combine.
- Pour in the sauce and stir to combine. Let this simmer quietly for 5 minutes or so.
Assemble and Bake
- Preheat the oven to 400 degrees. Coat a gratin or deep dish pie pan with cooking spray. Pour the filling into the pan. Top with the uncooked pie crust. Flute the edges as you like. Make several small cuts in the crust to allow steam to escape.
- Place the pie on a baking sheet. Lightly coat the crust with olive oil spray and bake for 25 -30 minutes. The crust should be golden and the filling should be bubbly.
- Remove from the oven and allow to rest for 10 minutes before serving.
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